Primavera risotto

Risotto is a staple in my kitchen. I cook it with whatever vegetables I have on hand, and here I used a mix of Fresh Spring veggies and fresh herbs. This is a great recipe for a fridge cleanup! To keep it vegan, use cashew (or almond) butter and nutritional yeast in place of the Parmesan cheese.

150 g arborio or canaroli rice
1 small white or yellow onion
2 cloves garlic
1 small celery stalk
10 cl dry white wine
1 litre vegetable broth
2 tsp cashew butter (or hulled almond butter)
2 tsp nutritional yeast (optional, omit for GF)
200 g mixed Sring vegetables of your choice
a small handful fresh herbs of your choice
olive oil, salt, pepper

View the full recipe at Lemon Pie and Tie&Dye →